CN105462760A - Method for brewing coconut liquor - Google Patents
Method for brewing coconut liquor Download PDFInfo
- Publication number
- CN105462760A CN105462760A CN201510995932.9A CN201510995932A CN105462760A CN 105462760 A CN105462760 A CN 105462760A CN 201510995932 A CN201510995932 A CN 201510995932A CN 105462760 A CN105462760 A CN 105462760A
- Authority
- CN
- China
- Prior art keywords
- coconut
- auxiliary material
- arrack
- cocos nucifera
- brewing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a method for brewing coconut liquor. According to the method, coconut is used as a main material, coconut shell is used as a brewing container in the brewing process, and other auxiliaries are added, and then, direct fermentation is adopted. The finally brewed liquor has multiple functions of coconut and auxiliaries, so that the application field of coconut is enlarged from the source, and the effect of coconut can be popularized in a large scale.
Description
Technical field
The present invention relates to a kind of wine-making technology, particularly relate to a kind of brewing method of arrack.
Background technology
Coconut Juice and coconut meat are containing a large amount of protein, fructose, glucose, sucrose, fat, VITMAIN B1, vitamin-E, vitamins C, potassium, calcium, magnesium etc.Coconut meat look white as a jade, and fragrance is sliding crisp; The refrigerant sweetness of Coconut Juice.Coconut meat, Coconut Juice are the all-ages good fruits of delicious food.Its edibleness: coconut is as coconut cake remaining after feed mainly coconut meat oil expression.General each coconut can produce 0.18kg copra, and can extract oil 0.11kg, can obtain 0.055kg coconut cake simultaneously.Utilize coconut cake to feed domestic animal, need make an addition to gradually in its daily ration, very eating after domestic animal custom.The feeding amount of milk cow is 1.5 ~ 2.0kg every day, and coconut cake of feeding, can improve the dairy fat content of milk cow.In swine rations, best to add 25%, in addition, coconut leaf and copra are also domestic animal eating, but generally do not do feed utilisation.
In view of coconut has so many effect, how obtaining more perfect by the efficacy exertion of coconut, is the problem needing at present to solve.
Summary of the invention
In view of this, the object of this invention is to provide a kind of brewing method of arrack, the starting material using coconut as wine brewing, coconut is used for wine brewing, thus has enriched the purposes of coconut greatly, its effect is played further.
The present invention is solved the problems of the technologies described above by following technique means:
A brewing method for arrack, is characterized in that: comprise the following steps;
Choose raw material: choose the coconut that growth cycle is 10 ~ 13 months;
Feedstock treating: by the coconut perforate in above-mentioned steps, remove the coconut milk in coconut, stand-by;
Choose auxiliary material: select fruit that tartaric acid content is higher as auxiliary material;
Auxiliary material process: pyroprocessing after above-mentioned auxiliary material co-grinding, then add distiller's yeast and soak 3 ~ 5 hours, the proportioning of distiller's yeast and auxiliary material is 1:(50 ~ 100);
Sealing and fermenting: added in the Exocarpium cocois (Cocos nucifera L) after process by the auxiliary material after process, add coconut milk, supplementary product consumption can not fill up Exocarpium cocois (Cocos nucifera L) completely simultaneously; Hole on sealing Exocarpium cocois (Cocos nucifera L), ferments 5 ~ 20 days;
Once filter: untie sealing, pour out the fermenation raw liquid after fermentation, remove residue, then continued to reinstall in Exocarpium cocois (Cocos nucifera L) by fermenation raw liquid, secondary adds distiller's yeast, and distiller's yeast and fermented liquid proportion are 1:(80 ~ 150) seal;
Secondary Fermentation: allow the fermenation raw liquid after filtering continue fermentation 7 ~ 15 days in Exocarpium cocois (Cocos nucifera L), obtain finished product.
Preferably, choosing in raw material selecting step, the coconut chosen can not be taken from cocoanut tree, arranges bagging below coconut.
Preferably, need to do rotproofing after coconut perforate in Feedstock treating step, the aperture of institute's perforate is 1cm ~ 3cm.
Preferably, the fruit that described tartaric acid content is higher comprises grape, strawberry and mango.
Preferably, in described auxiliary material treatment step, the particle diameter after auxiliary material pulverizing is between 1mm to 5mm.
Preferably, in described sealing and fermenting and Secondary Fermentation step, leavening temperature controls at 30 DEG C ~ 45 DEG C.
Beneficial effect of the present invention: make wine as starting material with coconut, the wine liquid be brewed is made also to have possessed many effects of coconut, and alcohol product is one of current more welcome consumer's goods, therefore another purposes of coconut is added from root, in brewing process, be equipped with other auxiliary materials simultaneously, make the drinking utensils be brewed have more effect, thus more like by human consumer.
Embodiment
Embodiment 1,
A brewing method for arrack, is characterized in that: comprise the following steps;
Choose raw material: choose the ripe coconut that growth cycle is 12 15th day of a month, cocoanut tree arranges bagging and fixes coconut;
Feedstock treating: by the coconut perforate in above-mentioned steps, the upper end at coconut is preferably opened in institute's perforate, aperture about 1cm, remove 9/10ths coconut milk, stand-by;
Choose auxiliary material: select grape and the higher fruit of strawberry tartaric acid content as auxiliary material;
Auxiliary material process: to above-mentioned auxiliary material co-grinding, be crushed to particle diameter 2mm, then pyroprocessing, till auxiliary material is well-done, then add distiller's yeast and soak 3 hours, the proportioning of distiller's yeast and auxiliary material is 1:70;
Sealing and fermenting: added in the Exocarpium cocois (Cocos nucifera L) after process by the auxiliary material after process, add coconut milk, supplementary product consumption can not fill up Exocarpium cocois (Cocos nucifera L) completely simultaneously; Hole on sealing Exocarpium cocois (Cocos nucifera L), keeps 30 DEG C to ferment 15 days;
Once filter: untie sealing, pour out the fermenation raw liquid after fermentation, remove residue, then continued to reinstall in Exocarpium cocois (Cocos nucifera L) by fermenation raw liquid, secondary adds distiller's yeast, and distiller's yeast and fermented liquid proportion are 1:120, sealing;
Secondary Fermentation: allow the fermenation raw liquid relay protection in Exocarpium cocois (Cocos nucifera L) after filtering hold 30 DEG C of supervention ferment 10 days, takes out fermenation raw liquid encapsulation and obtains finished product.
Embodiment 2,
A brewing method for arrack, is characterized in that: comprise the following steps;
Choose raw material: choose the ripe coconut that growth cycle is 13 months, cocoanut tree arranges bagging and fixes coconut;
Feedstock treating: by the coconut perforate in above-mentioned steps, the upper end at coconut is preferably opened in institute's perforate, aperture about 2cm, remove 9/10ths coconut milk, stand-by;
Choose auxiliary material: select grape and the higher fruit of mango tartaric acid content as auxiliary material;
Auxiliary material process: to above-mentioned auxiliary material co-grinding, be crushed to particle diameter 1mm, then pyroprocessing, till auxiliary material is well-done, then add distiller's yeast and soak 5 hours, the proportioning of distiller's yeast and auxiliary material is 1:85;
Sealing and fermenting: added in the Exocarpium cocois (Cocos nucifera L) after process by the auxiliary material after process, add coconut milk, supplementary product consumption can not fill up Exocarpium cocois (Cocos nucifera L) completely simultaneously; Hole on sealing Exocarpium cocois (Cocos nucifera L), keeps 35 DEG C to ferment 12 days;
Once filter: untie sealing, pour out the fermenation raw liquid after fermentation, remove residue, then continued to reinstall in Exocarpium cocois (Cocos nucifera L) by fermenation raw liquid, secondary adds distiller's yeast, and distiller's yeast and fermented liquid proportion are 1:100, sealing;
Secondary Fermentation: allow the fermenation raw liquid relay protection in Exocarpium cocois (Cocos nucifera L) after filtering hold 32 DEG C of supervention ferment 10 days, takes out fermenation raw liquid encapsulation and obtains finished product.
Above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (6)
1. a brewing method for arrack, is characterized in that: comprise the following steps;
Choose raw material: choose the coconut that growth cycle is 10 ~ 13 months;
Feedstock treating: by the coconut perforate in above-mentioned steps, remove the coconut milk in coconut, stand-by;
Choose auxiliary material: select fruit that tartaric acid content is higher as auxiliary material;
Auxiliary material process: pyroprocessing after above-mentioned auxiliary material co-grinding, then add distiller's yeast and soak 3 ~ 5 hours, the proportioning of distiller's yeast and auxiliary material is 1:(50 ~ 100);
Sealing and fermenting: added in the Exocarpium cocois (Cocos nucifera L) after process by the auxiliary material after process, add coconut milk, supplementary product consumption can not fill up Exocarpium cocois (Cocos nucifera L) completely simultaneously; Hole on sealing Exocarpium cocois (Cocos nucifera L), ferments 5 ~ 20 days;
Once filter: untie sealing, pour out the fermenation raw liquid after fermentation, remove residue, then continued to reinstall in Exocarpium cocois (Cocos nucifera L) by fermenation raw liquid, secondary adds distiller's yeast, and distiller's yeast and fermented liquid proportion are 1:(80 ~ 150) seal;
Secondary Fermentation: allow the fermenation raw liquid after filtering continue fermentation 7 ~ 15 days in Exocarpium cocois (Cocos nucifera L), obtain finished product.
2. the brewing method of a kind of arrack according to claim 1, is characterized in that: choosing in raw material selecting step, the coconut chosen can not be taken from cocoanut tree, arranges bagging below coconut.
3. the brewing method of a kind of arrack according to claim 1, is characterized in that: need to do rotproofing after coconut perforate in Feedstock treating step, and the aperture of institute's perforate is 1cm ~ 3cm.
4. the brewing method of a kind of arrack according to claim 1, is characterized in that: the fruit that described tartaric acid content is higher comprises grape, strawberry and mango.
5. the brewing method of a kind of arrack according to claim 1, is characterized in that: in described auxiliary material treatment step, and the particle diameter after auxiliary material pulverizing is between 1mm to 5mm.
6. the brewing method of a kind of arrack according to claim 1, is characterized in that: in described sealing and fermenting and Secondary Fermentation step, leavening temperature controls at 30 DEG C ~ 45 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995932.9A CN105462760A (en) | 2015-12-28 | 2015-12-28 | Method for brewing coconut liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995932.9A CN105462760A (en) | 2015-12-28 | 2015-12-28 | Method for brewing coconut liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105462760A true CN105462760A (en) | 2016-04-06 |
Family
ID=55600928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510995932.9A Pending CN105462760A (en) | 2015-12-28 | 2015-12-28 | Method for brewing coconut liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105462760A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370845A (en) * | 2018-12-25 | 2019-02-22 | 重庆市江津区学腾酒厂 | A kind of tangerine white wine and preparation method thereof |
| CN110872548A (en) * | 2019-12-12 | 2020-03-10 | 天津农学院 | Brewing method of lemon coconut-flavor sweet wine |
-
2015
- 2015-12-28 CN CN201510995932.9A patent/CN105462760A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370845A (en) * | 2018-12-25 | 2019-02-22 | 重庆市江津区学腾酒厂 | A kind of tangerine white wine and preparation method thereof |
| CN110872548A (en) * | 2019-12-12 | 2020-03-10 | 天津农学院 | Brewing method of lemon coconut-flavor sweet wine |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |
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| WD01 | Invention patent application deemed withdrawn after publication |